Mike’s Favorite Barbecue Sauce
Memorial Day weekend is the kick-off to the summer barbecue season. If you’re hankering for some ribs, try slow-smoking the meat for 5-1/2 hours, remove from the heat and apply this barbecue sauce, then wrap in foil or pink butcher paper. Return to the heat for another 1.5 hours to finishing cooking and seal in the moisture.
Winemaker Mike Januik’s favorite sauce for smoked ribs is this classic recipe from Barbecue! Bible by Steven Raichlen. Steven credits Janeyce Michel-Cupito, founder of an award-winning team called Powderpuff BBQ, with the recipe.
2/3 cup cider vinegar
½ cup honey
½ cup Dijon mustard
¼ cup balsamic vinegar
¼ cup light corn syrup
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon coarse salt (kosher or sea)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
Combine all the ingredients in a heavy nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored, 30 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.
Makes 2 cups